Our organic olive oil is produced on a Sicilian farm located in close proximity to the Tyrrhenian sea. The oil is monocultivated meaning it is made using only one variety of olive: Nocellara del Belice – A renowned olive from the Castelvetrano region known for its smooth buttery flavor. The olives are hand-picked during the months of October-November. While time-consuming, hand-picking ensures that each olive is at its optimal ripeness, something a machine cannot accurately determine. This also ensures that the olives are not bruised during the harvesting process, preserving their aromas and rich flavor. Once picked, the olives are cold pressed within 12 hours. The olive oil is unfiltered – meaning that the smell, taste, vitamins and anti-oxidant properties are better maintained. Flavor profile: Perfectly balanced oil with a medium fruity intensity and spiciness. Notes of fresh herbs, grass, green tomato, almonds and artichoke hearts.